Pregnancy Friendly Buttery Brioche
Rich, pillowy, and deeply buttery, this brioche is the kind of bake that makes your kitchen smell absolutely incredible. The recipe swaps out raw eggs — a common concern during pregnancy — for a flaxseed gel that binds the dough beautifully without any compromise on that signature soft, tender crumb. Every other ingredient is straightforward and easy to source: whole milk, unsalted butter, flour, and yeast, so you always know exactly what's going into the loaf. The slow, methodical butter incorporation and double rise are what give this bread its cloud-like texture and gorgeous golden crown. A milk wash before baking seals in that deep, bakery-worthy color without relying on anything you'd need to second-guess. Slice it thick while still slightly warm and it's honestly perfect on its own, though it also makes extraordinary toast with a generous spread of butter.
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Learn more →Ingredients
10 servings
For the flax egg
- 2 tbsp ground flaxseed
- 6 tbsp warm water (about 110°f / 43°c)
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup warm whole milk (about 110°f / 43°c)
- 3 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 10 tbsp unsalted butter, cut into ½-inch cubes, at room temperature
For the wash
- 2 tbsp whole milk
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 6 tbsp warm water until combined. Let sit for 10 minutes, until the mixture thickens to a gel-like consistency.
- 2
In the bowl of a stand mixer, combine the warm milk, 1 tbsp of the sugar, and the yeast. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
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